Characterization of ‘Sabará’ Jabuticabas at different maturation stages

Detalhes bibliográficos
Autor(a) principal: Becker, Fernanda Salamoni
Data de Publicação: 2015
Outros Autores: Vilas Boas, Ana Carolina, Sales, Adones, Tavares, Lucas Silveira, Siqueira, Heloisa Helena de, Vilas Boas, Eduardo Valério de Barros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta Scientiarum. Agronomy (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499
Resumo: This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed. 
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spelling Characterization of ‘Sabará’ Jabuticabas at different maturation stagesMyrciaria jaboticabapectinpolygalacturonasechlorophyllanthocyanin.FISIOLOGIA PÓS-COLHEITAThis work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed. Universidade Estadual de Maringá2015-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionMétodo comparativo, dedutivo e estatístico.application/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/1949910.4025/actasciagron.v37i4.19499Acta Scientiarum. Agronomy; Vol 37 No 4 (2015); 457-462Acta Scientiarum. Agronomy; v. 37 n. 4 (2015); 457-4621807-86211679-9275reponame:Acta Scientiarum. Agronomy (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499/pdf_98Becker, Fernanda SalamoniVilas Boas, Ana CarolinaSales, AdonesTavares, Lucas SilveiraSiqueira, Heloisa Helena deVilas Boas, Eduardo Valério de Barrosinfo:eu-repo/semantics/openAccess2015-10-29T10:21:26Zoai:periodicos.uem.br/ojs:article/19499Revistahttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgronPUBhttp://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/oaiactaagron@uem.br||actaagron@uem.br|| edamasio@uem.br1807-86211679-9275opendoar:2015-10-29T10:21:26Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Characterization of ‘Sabará’ Jabuticabas at different maturation stages
title Characterization of ‘Sabará’ Jabuticabas at different maturation stages
spellingShingle Characterization of ‘Sabará’ Jabuticabas at different maturation stages
Becker, Fernanda Salamoni
Myrciaria jaboticaba
pectin
polygalacturonase
chlorophyll
anthocyanin.
FISIOLOGIA PÓS-COLHEITA
title_short Characterization of ‘Sabará’ Jabuticabas at different maturation stages
title_full Characterization of ‘Sabará’ Jabuticabas at different maturation stages
title_fullStr Characterization of ‘Sabará’ Jabuticabas at different maturation stages
title_full_unstemmed Characterization of ‘Sabará’ Jabuticabas at different maturation stages
title_sort Characterization of ‘Sabará’ Jabuticabas at different maturation stages
author Becker, Fernanda Salamoni
author_facet Becker, Fernanda Salamoni
Vilas Boas, Ana Carolina
Sales, Adones
Tavares, Lucas Silveira
Siqueira, Heloisa Helena de
Vilas Boas, Eduardo Valério de Barros
author_role author
author2 Vilas Boas, Ana Carolina
Sales, Adones
Tavares, Lucas Silveira
Siqueira, Heloisa Helena de
Vilas Boas, Eduardo Valério de Barros
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Becker, Fernanda Salamoni
Vilas Boas, Ana Carolina
Sales, Adones
Tavares, Lucas Silveira
Siqueira, Heloisa Helena de
Vilas Boas, Eduardo Valério de Barros
dc.subject.por.fl_str_mv Myrciaria jaboticaba
pectin
polygalacturonase
chlorophyll
anthocyanin.
FISIOLOGIA PÓS-COLHEITA
topic Myrciaria jaboticaba
pectin
polygalacturonase
chlorophyll
anthocyanin.
FISIOLOGIA PÓS-COLHEITA
description This work aimed to evaluate the physicochemical characteristics and enzymatic activity of “Sabará” jabuticaba fruits, which were cultivated in Lavras, Minas Gerais State, Brazil, at different maturation stages. The fruits were harvested and separated into five different stages: totally green fruit, fruit with incipient pigmentation, fruit with a light purple predominance, totally purple fruit and totally dark purple fruit. These fruits were physicochemically analyzed and evaluated for polygalacturonase enzymatic activity. Chlorophyll degradation and the synthesis of anthocyanin on fruit rinds were observed, as well as the degradation of the cell wall and its consequent softening. In the pulp, increased soluble solids, pH and sugars were observed, while acidity decreased as maturation progressed. 
publishDate 2015
dc.date.none.fl_str_mv 2015-10-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Método comparativo, dedutivo e estatístico.
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499
10.4025/actasciagron.v37i4.19499
url http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499
identifier_str_mv 10.4025/actasciagron.v37i4.19499
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19499/pdf_98
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual de Maringá
publisher.none.fl_str_mv Universidade Estadual de Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Agronomy; Vol 37 No 4 (2015); 457-462
Acta Scientiarum. Agronomy; v. 37 n. 4 (2015); 457-462
1807-8621
1679-9275
reponame:Acta Scientiarum. Agronomy (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta Scientiarum. Agronomy (Online)
collection Acta Scientiarum. Agronomy (Online)
repository.name.fl_str_mv Acta Scientiarum. Agronomy (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv actaagron@uem.br||actaagron@uem.br|| edamasio@uem.br
_version_ 1799305909319499776

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